Pull-Apart Maple Wheat Bread
|Water||1 1⁄4 Cup (20 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Dry yeast||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Eggs||2 , beaten|
|Raisins||1 Cup (16 tbs)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Combine water, syrup, and oil in a small saucepan, heat until very warm (120Â° to 130Â°).
Combine all-purpose flour, yeast, salt, and cinnamon in a large mixing bowl, stir in syrup mixture and eggs, mixing well.
Stir in raisins and enough whole wheat flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour.
Punch dough down, divide into 20 pieces, and shape each piece into a ball.
Place 10 balls, in rows of 5, in each of two greased 9- x 5- x 2-inch loafpans.
Brush each loaf with melted butter.
Cover and let rise in a warm place (85Â°), free from drafts, 45 minutes.
Bake at 375Â° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool thoroughly on wire racks.